10 December 2016

Roasted pepper and cashew tart

This week
continues very warm, and today it's even rainy. Of course now that
it's Saturday! What are you planning for the weekend? I changed my
plans for today last minute due to the miserable heavy rain
forecasts. Tomorrow should be sunny, so maybe that'll be okay. I
think I will mostly stay at home today and maybe cook something
Christmassy and have mulled wine.

I made this
roasted pepper and cashew tart a while ago while planning nice things
to cook for my family at Christmas. I think that all sorts of tarts
and small savoury bakes are perfect for Christmas. After that I might
not want to see puff pastry for a while, but now it's all tasty and
good. I used a large amount of different peppers in this dish, and
the sweetness of the roasted peppers was just beautiful. The cheese and cashew additions were perfect as well. If you would
like more kick to this tart, you can also roast some large chillies
and sprinkle them on the tart. So here comes my recipe.

Roasted pepper and cashew tart

Ingredients

6-8 peppers in
different shapes, sizes and colours

Olive oil

3 small shallots

2 garlic cloves

Salt and ground
black pepper

Handful of cashew
nuts

200 g grated
Emmental cheese

320 g puff pastry
sheet

Method

Cut the peppers
into generous pieces and brush them with olive oil. Roast the peppers
in the oven for at least 30 minutes or until fully roasted.

Chop the shallots
and garlic finely and cook them in a pan in olive oil until soft.
Season them with salt and pepper.

Also lightly toast
the coarsely chopped cashew nuts in a dry pan. They will toast some
more during the baking.

Spread out the
puff pastry sheet and place the shallot mix on it, followed by the
cheese, roasted vegetables and cashew nuts.

Bake in the oven
at 180 C for about 20 minutes until the pastry has risen and is golden
brown.

Who is The VegHog?

A vegetarian hobby cook and urban gardener born in Finland, currently living in Denmark. I try to develop my cooking skills by making a wide variety of veggie dishes, some of them traditional and some new creations. My favourites include veggie burgers, squashes, organic and local produce, cider, spelt, rye, pizzas, pasta dishes, risottos and sea-buckthorn.
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